Chocolate and strawberry pie
45
20
6 to 8
No
Ingredients
For the sweet dough:
- Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
- Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
- Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
- On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
- Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
- If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
- Preheat the oven to 350°F (180°C).
- Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
- Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.
For the garnishing:
- In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
- Spread the jam in the bottom of the crust, then pour the ganache.
- Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
- Garnish the pie with strawberries and icing sugar.
Preparation
Side-by-side modeFor the sweet dough:
- Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
- Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
- Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
- On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
- Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
- If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
- Preheat the oven to 350°F (180°C).
- Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
- Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.
For the garnishing:
- In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
- Spread the jam in the bottom of the crust, then pour the ganache.
- Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
- Garnish the pie with strawberries and icing sugar.
